Impossibly Easy Salted Caramel Apple Mini Pies Recipes

Steps:

• Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
• In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
• Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.

Steps:

• Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
• In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
• Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
• Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
• Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
• Brush around the edges of the dough with a finger dipped in egg wash.
• Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
• Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
• Refrigerate for 20-30 minutes.
• Bake the pies for 15 minutes or until they're golden brown. Allow to cool about 10 minutes before serving; filling is hot.

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• Spoon Filling evenly into crust.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.